Here's what you need:
4 small- medium sized tomatoes, chopped
1/2 medium red onion, chopped
1/2 red bell pepper, chopped
a handful of parsley, chopped
2 cloves of garlic, minced
1 tsp oregano
1 tsp sugar
filet sirloin (about 1 lb total for two)
olive oil
balsamic vinegar
salt & pepper
1/2 medium sized fennel
shaved parmasean
arugula
Prep (both):
Chop/ dice tomatoes, red onion, bell pepper, garlic and parsley.
(A)
Season
two cuts of filet sirloin (or your favorite steak) with salt and
pepper. Heat a cast iron skillet, and coat with olive oil before adding
meat. Cook first side 3 - 5 minutes. Flip and cook another 3 - 5,
mindful that both cuts might have unequal cook times depending on
thickness. (Suggested times are for med- medium rare).
Set
aside and toss about a 1/8 cup pine nuts into a small skillet. Cook
until golden brown. Pass off to your cooking partner for the salad.
(B)
In
a medium sauce pan, add a few tablespoons of olive oil, and your
prepped vegetables. 4 small/med tomatoes, 1/2 red onion, 1/2 red bell
pepper, 2 cloves of garlic, and a tablespoon of parsley. Add 1 tsp of
oregano, and 1 tsp of sugar. Stir and simmer for 15 minutes, add salt
and pepper to taste.
In a small bowl, mix 1/2 cup olive oil, and several splashes of balsamic vinegar, salt and pepper.
Slice
up half a fennel. On a large plate, place arugula and top with sliced
fennel. Coat with dressing, and top with shaved parmesan and toasted
pine nuts.
Both:
Plate your steak and top with tomato sauce. Serve with salad and your favorite wine. Enjoy!
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